Ingredients
Scale
- 1 medium eggplant, sliced
- 1 cup Italian breadcrumbs
- 2 cups ricotta cheese
- 4 cups shredded mozzarella, divided
- 2 cups Parmesan cheese, divided
- 1 egg, beaten for cheese mixture
- 1 egg beaten, for breading
- 1/2 cup fresh basil, chopped / 2 tablespoons dried basil
- 4 cups
- marinara sauce
Instructions
- Bread the eggplant slices by first dipping into egg and then coating on both sides with Italian breadcrumbs. Shake off any excess
- Over medium high heat, pan-fry breaded eggplant slices until golden brown on each side. Use two pans if you have a large quantity
- Drain on paper towels and set aside
- Mix ricotta, 2 cups of mozzarella and 1 cup of Parmesan cheese
- Add in egg and basil to the cheese mixture and mix thoroughly
- Preheat the oven to 350 degrees F
- In a 9×13″ casserole dish, spread a thin layer of 1 1/2 cups marinara sauce
- Arrange a single layer of eggplant slices on sauce layer
- Top the layers with half the cheese mixture, spreading the cheese layer evenly
- Repeat layering process until all eggplant and cheese mixture is used
- Pour remaining sauce over all layers and top with remaining mozzarella and Parmesan cheese
- Bake for 30 minutes until the sauce is bubbly
- Broil at 450 degrees F for 3 minutes or until cheese has browned
- Transfer to cooling rack and allow to set for 10 minutes before serving